One-Pan Smoky Veggie Lentil Lasagne (Printable)

Hearty vegetarian layers of smoky lentils, vegetables, and creamy béchamel baked together in one pan.

# What You'll Need:

→ Vegetable Bolognese

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, diced
05 - 1 red bell pepper, diced
06 - 8.8 ounces mushrooms, chopped
07 - 2 medium courgettes (zucchini), diced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried oregano
10 - 0.5 teaspoon dried thyme
11 - 0.5 teaspoon chili flakes, optional
12 - 1 tablespoon tomato paste
13 - 14 ounces canned chopped tomatoes
14 - 1 tablespoon soy sauce
15 - 4.4 ounces dried red lentils, rinsed
16 - 2 cups vegetable stock
17 - Salt and black pepper to taste

→ Béchamel Sauce

18 - 1.4 ounces unsalted butter
19 - 1.4 ounces plain flour
20 - 2.5 cups whole milk
21 - 0.25 teaspoon ground nutmeg
22 - 2.1 ounces grated mature cheddar or vegetarian hard cheese
23 - Salt and white pepper to taste

→ Assembly

24 - 9 to 12 no-boil lasagne sheets
25 - 1.8 ounces grated mozzarella or vegetarian cheese for topping
26 - Fresh basil leaves, optional for garnish

# How To:

01 - Preheat oven to 400°F. Heat olive oil in a large ovenproof deep skillet over medium heat.
02 - Add chopped onion and minced garlic to the hot oil, sauté for 2 minutes until fragrant.
03 - Add diced carrot, red bell pepper, chopped mushrooms, and diced courgettes. Cook for 5 to 6 minutes until softened.
04 - Stir in smoked paprika, oregano, thyme, chili flakes, and tomato paste. Cook for 1 minute until fragrant.
05 - Add canned tomatoes, soy sauce, red lentils, and vegetable stock. Bring to a simmer, cover, and cook for 15 to 20 minutes, stirring occasionally, until lentils are tender and sauce is thickened. Season with salt and pepper.
06 - Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk and cook, stirring constantly, until thickened (about 5 minutes). Remove from heat and stir in nutmeg, cheese, salt, and white pepper.
07 - Remove half the vegetable bolognese from the skillet and set aside. Layer one-third of the béchamel over the remaining sauce in the pan, then top with a layer of lasagne sheets, breaking to fit as needed.
08 - Spread half the reserved bolognese over the pasta layer. Pour another third of béchamel and add another layer of lasagne sheets.
09 - Finish with remaining bolognese, top with final lasagne sheets, and pour remaining béchamel over the top. Sprinkle with grated mozzarella.
10 - Cover the skillet loosely with foil and bake for 25 minutes.
11 - Remove foil and bake for 10 to 15 minutes until golden and bubbling. Let stand for 10 minutes before serving. Garnish with fresh basil if desired.

# Expert Tips:

01 -
  • Everything happens in one pan—the bolognese simmers right where it will bake, saving you from the dreaded pile of dishes.
  • Red lentils dissolve slightly into the sauce, creating a naturally creamy texture without feeling heavy.
  • Smoked paprika gives this a savory depth that makes people pause and ask what's in it, then feel genuinely surprised it's vegetarian.
02 -
  • Don't skip resting the lasagne; those 10 minutes are when the starches in the pasta absorb the sauces and everything comes together structurally—cut too soon and it will fall apart.
  • The smoked paprika truly is irreplaceable here; regular paprika won't give you that deep, smoky character that makes this taste like something special rather than just vegetables in béchamel.
03 -
  • Don't whisk the béchamel too vigorously once the milk is added, or you'll incorporate air that creates bubbles in your finished sauce—stir it gently and steadily instead.
  • If your béchamel seems too thick when you pour it, add a splash more milk; if too thin, cook it a minute longer—it will continue to thicken slightly as it bakes.
Go Back